Take the pan out of the freezer and spread the protein powder mixture on top of the first nutty layer.
Use the same wax paper sandwich technique to spread it evenly. Put it back in the freezer.
Third Layer
Coarsely chop the rest of the almonds and walnuts in a food processor.
Combine with the last tablespoons of maple syrup and peanut butter and 1?2 ounce almond milk. Remove the pan from the freezer and do your spreading thing one last time.
Top Layer
Press the pumpkin seeds into the top layer of the bars. Sprinkle with some coarse salt. Cut the bars into six even parts and separate them in the pan. Freeze for another 30 minutes or so.
Microwave the chocolate and the oil in a bowl for 30 seconds. Remove. Stir. Microwave for another 30 seconds. Remove. Stir until smooth. Use a spoon to flick some chocolate over the top of the individual bars. Freeze until you're ready to eat them.
Makes 6 Bars
More: 5 Ways Chocolate Boosts Your Workouts
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